Description
Kale and Roasted Sweet Potato Salad with Maple Dijon Dressing is a refreshing, nutritious, and hearty salad that brings together a delightful mix of textures and flavors. The base of the salad is fresh, massaged kale leaves, which are a powerhouse of nutrients. Complementing the kale are roasted sweet potatoes, which add a natural sweetness and a tender texture. To top it off, the salad is dressed with a tangy yet sweet maple Dijon dressing that adds the perfect balance of flavors.
Ingredients
For the Salad:
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1 large bunch of kale, stems removed and chopped
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2 medium sweet potatoes, peeled and cut into 1-inch cubes
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1 tablespoon olive oil (for roasting)
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Salt and pepper, to taste
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1/4 cup red onion, thinly sliced
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1/4 cup roasted pumpkin seeds (optional, for crunch)
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1/4 cup dried cranberries (optional, for sweetness)
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1/4 cup feta cheese, crumbled (optional)
For the Maple Dijon Dressing:
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3 tablespoons olive oil
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1 tablespoon Dijon mustard
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1 tablespoon pure maple syrup
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1 tablespoon apple cider vinegar
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Salt and pepper, to taste
Instructions
Start by preheating your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper until they are well-coated. Spread the sweet potato cubes in a single layer on a baking sheet to ensure even roasting.
Roast the sweet potatoes for 20-25 minutes, flipping them halfway through the cooking time. You’ll know they’re done when they are golden and tender with a slight caramelization.
While the sweet potatoes are roasting, prepare the kale. To soften the kale and reduce its bitterness, drizzle a tiny bit of olive oil and a pinch of salt on the kale. Massage the kale gently with your hands for about 2-3 minutes. This process breaks down the fibers, making the leaves more tender and flavorful.
Once massaged, set the kale aside in a large salad bowl.
In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, and apple cider vinegar. Season with salt and pepper to taste. Whisk until the dressing is smooth and emulsified. Taste and adjust the seasoning if necessary.
Once the sweet potatoes have finished roasting, allow them to cool slightly before adding them to the bowl with the kale. Next, add the red onion, pumpkin seeds, dried cranberries, and feta cheese (if using). Drizzle the Maple Dijon dressing over the salad and toss everything together gently until all ingredients are well-coated.
You can serve the salad immediately or chill it in the fridge for about 10 minutes if you prefer a cooler salad. This dish is best enjoyed fresh, though it holds up well for meal prep.
Notes
This salad is perfect as a light lunch or a hearty side dish. For extra protein, top it with grilled chicken, chickpeas, or quinoa. It also keeps well in the fridge, making it great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Keywords: Kale and Roasted Sweet Potato Salad with Maple Dijon Dressing